Risotto alla Finocchiona

My first “official” Tuscan dish (Actually the Fritatta con Cipolle was the first, but I didn’t note it in the post), this came out quite nice.

  • 1/2 lb baby spinach
  • 6 cups of water
  • 2 Tblspoons kosher salt
  • 2 Tblspoons butter
  • 1 sweet onion, diced
  • 1/2 lb finocchiona(or other Italian sausage)
  • 3 cups Arborio rice
  • 1 wine glass dry white wine
  • 2 cups of whole hazelnuts, shelled and skinned
  • 1 Tblspoon ground pepper

Place spinach in a large bowl. Cover with water and stir in salt. Remove the Spinach, and set aside the water for later. Dry the spinach with paper towels and also set aside.

In a large cast iron skillet , over medium-high heat (or stock pot, if you are lacking said skillet), melt the butter, and add the onion. Cook for 5 minutes, until close to translucent.

Add the finocchiona to the pot and allow to brown, 2-3 minutes. Add the rice, and toast in the sausage oil for 2-3 minutes, and then add the spinach. Cook until spinach begins to wilt. Lower the heat to a simmer and add the glass of white wine. Cook until the wine evaporates. Add Pepper and stir in.

Add a ladleful of set aside water and begin to stir. The water is added 1 or 2 ladlefuls at a time while the rice cooks, and you must stir frequently to obtain the right creamy texture for this dish. Feel free to taste test in order to get correct texture. When rice becomes al dente in texture remove from heat. Plate and serve.

Serves 4-6

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